Go Back
+ servings
Asian Noodle Salad being served
Print Pin
5 from 11 votes

Asian Noodle Salad

This bright and colorful Asian Noodle Salad is a gluten-free vegan meal that's filled with fresh vegetables and tossed in a spicy creamy nutty dressing
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 328kcal
Author Yumna Jawad


  • 7 oz rice noodles
  • 1 cup carrots julienned or spiralized
  • 1/2 cup red peppers julienned
  • Fresh cilantro for serving
  • Roasted peanuts for serving
  • Lime wedges for serving


  • 3 tablespoons Tamari sauce or soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons peanut butter smooth
  • 2 tablespoons olive oil or toasted sesame seed oil
  • 1/2 tablespoon Sriracha or to taste
  • 1/2 tablespoon cane sugar optional
  • 1 thumb ginger
  • 2 garlic cloves


  • Cook rice noodles according to package instructions. Most brands of rice noodles only require the rice noodles be placed in boiling water for 5 minutes and stirred a couple times. Drain the pasta and rinse with cold water.
  • While the rice noodles cook, pour the Tamari sauce, rice vinegar, peanut butter, olive oil, Sriracha sauce, cane sugar, ginger and garlic into a small blender or food processor to make the dressing.
  • Transfer the cooked noodles to a large bowl. Then add the spiralized carrots, red peppers and cilantro to the cooked noodles.
  • Pour the dressing over the rice noodles and vegetables, and toss to combine.
  • Serve with roasted peanuts, chopped green onions, fresh cilantro and lime wedges, if desired.



Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. And because I used rice noodles, they actually hold their structure well for a few days even after tossed in the dressing.
Make Ahead Tips: You can make the dressing a day in advance or up to 30 days in advance actually, and have it ready to go in the fridge.
Substitutes: For best results, follow the recipe as is. However you can use any noodles of choice and vegetables of choice. If you don't have rice wine vinegar, you can use lemon or lime juice instead.
Equipment: I love using my Cuisinart Smart Stick hand blender for blending dressings, especially when I use garlic or ginger in the dressing. It's quick and easy and gets me the perfect consistency, without any chunks of garlic or ginger left over.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for 4 servings.


Serving: 1g | Calories: 328kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 947mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5930IU | Vitamin C: 27.4mg | Calcium: 28mg | Iron: 1mg